Posts tagged "American Culinary History"

Graham Bread, Temperance Reformers, and America’s First Fad Diet

A brown rectangular loaf of bread cools on a wire rack on a white kitchen counter.

Due to newfound free time exclusively spent at home, bread baking has become massively popular as of late. Americans collectively baked enough bread to cause a national yeast shortage. For me, remote work at home led to research on Special Collection’s culinary archive; and, desperate to preserve my last packet of instant dry yeast, I decided to find out how bakers before us made non-yeast bread.

History in the Kitchen

Rectangular "Rose Cake" with orange icing from Malinda Russell's A Domestic Cook Book

Earlier this month, Special Collections was pleased to host WEMU news reporter Jorge Avellan as he researched a story for their "Hidden in Plain Sight" program, featuring Malinda Russell's A Domestic Cook Book. This unpreposessing little 39-page booklet in faded paper wrappers is one of the greatest treasures of the Janice Bluestein Longone Culinary Archive. Published in Paw Paw, Michigan in 1866, A Domestic Cook Book is the only known copy of the oldest known cookbook published...

A Happy 254th Birthday to "Queen Molly"!

Drawing of book with mounts and snake. Open pages read "HAPPY BIRTHDAY."

In 1824, Mary Randolph poured a lifetime's worth of experience as manager of a grand estate into a single unassuming volume of recipes and household hints. Arguably America's first regional cookbook, The Virginia House-wife represents decades of changing fortunes and evolving palates for the Randolphs, and indeed the whole country, in the years immediately proceeding the Revolutionary War.

From Ajem Pilaf to Yalanchi Dolma: Armenian Cookbooks Added to Janice Bluestein Longone Culinary Archive

Photographs of Armenian foods

The Janice Bluestein Longone Culinary Archive (JBLCA) at the University of Michigan Special Collections Library documents American culinary history, defined broadly to include both influences upon American foodways and the influence of American culinary practices elsewhere. The recent acquisition of a small cookbook collection formerly belonging to Colonel Karnig “Carl” Mahakian (1926-2015) contributes to JBLCA's strength in immigrant culinary traditions and charity cookbooks.

Pager

Page 1 of 4